Tag Archives: red

Sweetheart Cupcakes

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My 4 year old step daughter came to me the other day and asked if we could make ‘little cakes’. In big-girl terms, she wanted to make cupcakes! Since Valentine’s Day is coming up, I scoured the internet for some inspiration for a yummy treat my 4 year old could help me make. I ran across this recipe on All Recipes. It was posted by a woman named Celeste. And let me tell you… KUDOS TO HER!

The cupcakes are so easy to make… and INCREDIBLY beautiful =) I hope you enjoy making them too!

 

Ingredients:

  • 1 (18.25 ounce) package white cake mix
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 egg whites
  • 8 drops red food coloring
  • 2 drops raspberry candy oil

Directions:

  1. Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with paper cupcake liners.
  2. Beat the cake mix, water, vegetable oil, and egg whites together on low speed for 30 seconds, then on medium for 2 minutes, until smooth. Fill cupcake liners 1/3 full with white batter; set aside.
  3. Stir 4 drops of red food coloring into the remaining bowl of batter to make the batter pink, stir in the raspberry oil. Pour 1/3 of pink batter into a resealable plastic bag and set aside.
  4. Mix more food coloring into the remaining bowl of pink batter until it is an orange/red color and pour the batter into a resealable plastic bag. Cut a corner off the bag, stick the open tip into the center of each cup of white batter and squeeze in about two tablespoons of red batter.
  5. Cut the corner off the bag with the pink batter, stick the open tip into the center of the red batter and squeeze about 1 tablespoon pink batter into each cup.
  6. Bake the layered cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely before frosting.

 

Here is what you get!

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Red Velvet Cake Balls (easy boxed mix recipe)

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Now, as a professional pastry chef, it is hard for me to post a recipe using a boxed cake mix recipe on my blog. But this recipe is delicious! You are more than welcome to substitute a regular cake from scratch but you will have to adjust the amount of frosting in it.

These cake balls can be put on a stick to create the ever popular cake pops too! I also recommend tempering your own chocolate instead of using candy bark but only if you are good at tempering.

 

Ingredients:
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can
cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white
chocolate)
wax paper

After cake is cooked and cooled completely, crumble into large bowl. Mix thoroughly with 1 can cream cheese frosting. Roll mixture into quarter size balls and lay on cookie sheet. Chill for several hours. (You can speed this up by putting in the freezer.) Melt chocolate in microwave per directions on package. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)